Artichokes with Scallion Tomato Vinaigrette – a delicious recipe with artichokes, lemon, water, white-wine vinegar, olive oil, scallion greens. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cut off and discard the stems of the artichokes with a stainless-steel knife, break off the tough outer leaves, and cut off the top fourth of the artichokes.
2
Snip off the tips of the artichoke leaves with scissors and rub the cut edges with the lemon half.
3
In a 3-quart microwave-safe casserole with a lid combine the water and the artichokes, microwave the artichokes, covered, at high power (100%) for 15 minutes, or until the bases are tender, and let them stand, covered, for 5 minutes.
4
In a bowl whisk together the vinegar, the oil, and salt and pepper to taste, whisking the dressing until it is emulsified, and whisk in the scallion greens and the tomato.
5
Arrange the artichokes on 2 plates, spoon the dressing over them, and serve the artichokes at room temperature.
140
kcal
Calories
15
g
Fat
2
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: two 1/2-pound artichokes, 1/2 lemon, 1/2 cup water, 4 teaspoons white-wine vinegar, and more.
Yes, Artichokes with Scallion Tomato Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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